UPLC-ESI-MS/MS strategy to analyze fatty acids composition and lipid profiles of Pacific saury (Cololabis saira)

Xinyi Tao; Mingyu Yin; Liu Lin; Rongzhen Song; Xiaodong Wang; Ningping Tao; Xichang Wang

Food Chemistry: X (Oct 2024)

UPLC-ESI-MS/MS strategy to analyze fatty acids composition and lipid profiles of Pacific saury (Cololabis saira)

Xinyi Tao,
Mingyu Yin,
Liu Lin,
Rongzhen Song,
Xiaodong Wang,
Ningping Tao,
Xichang Wang

Affiliations

Xinyi Tao: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Mingyu Yin: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Liu Lin: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Rongzhen Song: College of Food Science and Pharmaceutical Engineering Zaozhuang University, 277160, China
Xiaodong Wang: College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
Ningping Tao: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Corresponding author at: College of Food Science and Technology, Shanghai Ocean University, No.999, Hucheng Ring Rd, Nanhui New City, Pudong New District, Shanghai, PR China.
Xichang Wang: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Journal volume & issue: Vol. 23
p. 101682

Abstract

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The Pacific saury (Cololabis saira) is a highly nutritious deep-sea fish, rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs). This study comprehensively investigated fatty acids composition and lipid profiles of different parts of Pacific saury based on an untargeted lipidomic strategy. Results suggested that the crude fat content of meat, head and viscera were 5.81%, 10.90%, and 19.46%, respectively. The contents of PUFAs were 41.08%, 34.96% and 33.14%, respectively. Among them, the n-3 PUFAs in the head (34.58%) were significantly higher than meat (29.40%) and viscera (27.95%). Moreover, 5752 lipid molecules were identified, where glycerophospholipids (GP) were the most numerous lipid type (45.58%), with phosphatidylcholine (PC) being main differential subclass. PC (20:3_22:6) was the most abundant molecule in the head (14.59%) and meat (19.60%). Head_vs_viscera group had higher characteristic PC abundance. This study will provide a theoretical basis for the physiological activity and lipid high-value utilization of Pacific saury.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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